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It takes a lot of effort to grow parsnips—just germinating the seeds can be crucial. Plus, it’s a delicious and healthy root vegetable so you wouldn’t want to just throw excess parsnips away. But how do you store them so you’d still have good parsnips to use in the future?

Parsnips can be stored several ways. You can freeze them, refrigerate parsnip wholes or chunks in perforated bags, or store them in a cool, dry place.

To freeze parsnips, wash the dirt off them, remove the tops and peel them as you would carrots. Cut the parsnips into chunks an inch thick and blanch in water for about two minutes. After blanching, transfer them right away in a bowl of cold water to stop the cooking process.

Drain the parsnips well and pack them in containers or freezer bags. While packing them, make sure to remove any excess air. Parsnips stored this way should last for six months.

You can also store parsnips by simply stowing them in the refrigerator. Wash the parsnips thoroughly, cut-off the tops and air dry. Then, just wrap them in a paper towel, stuff them in perforated bags and put them in the crisper bin of your ref.

However, parsnips stored this way won’t keep as long—it should last for about two weeks only. You can force it and store them as long as three months. However, the taste and flavor won’t be the same.

Parsnips can be stored in a cool, dry place as well. Once you are done with your harvest, cut-off the tops so that only the small crown of leaf stalks can be seen. Remember to store only parsnips that are in good condition and are not damaged.

Place the parsnips in a tub layered with roots and dry peat moss. Choose the coolest location in your house such as the root cellar or basement.

Parsnips stored like this should last for six months.

The best way to store this root vegetable is to keep them on the ground throughout the winter. Not only will they get sweeter (the cold help them convert starch to sugar), you will also be absolutely certain that you will using fresh parsnips in the near future.

To prevent from freezing, you can use a few layers–about four inches—of mulch. However, take note to harvest your parsnips before spring comes. They will be sprouting new growths by then.